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Description

A homemade version of KFC’s™ original-style fried chicken/pigeon/pheasant with 11-ingredient seasoning mix. By Macheesmo

Resources

Ingredients
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings), or 10 pieces of pigeon breast.
neutral oil, for frying
1 egg white.
1 ½ cups all-purpose flour.
1 tablespoon brown sugar.
1 tablespoon kosher/sea salt.
10 buns/pitta bread
Salad

SPICE MIX:
1 tablespoon paprika

2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper

½ teaspoon celery salt
½ teaspoon dried sage
½ teaspoon garlic powder
½ teaspoon ground allspice
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram

Instructions

Steps
1. Preheat fryer to 350°F / 176°C. Thoroughly mix together all the spice mix ingredients.
2. Take your bowl to the table of dry ingredients and combine spice mix with flour, brown sugar and salt.
3. Dip chicken/pigeon pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken/pigeon. Repeat with all the chicken/pigeon pieces.
4. Let chicken/pigeon pieces rest for 5 minutes so crust has a chance to dry a bit.
5. Fry chicken/pigeon in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken/pigeon pieces are done when a meat thermometer inserted into the thickest part reads 165°F / 74°C.
6. Let chicken/pigeon drain on a few paper towels when it comes out of the fryer. Serve hot, in a bun with salad.

Tags

• chicken
• KFC
• Pigeon

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